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Wildkraut's Grenadine Mustard

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Ingredients for 1 servings:

  • 165 g mustard seeds, yellow
  • 35 g mustard seeds, brown
  • 10 grains of allspice
  • 2 tsp coriander
  • 1 tsp pepper, mixed
  • 100 ml grenadine syrup
  • 300 ml white wine vinegar
  • 4 tsp salt
  • 50 g honey

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

nice gift from the kitchen

Finely grind the mustard seeds, allspice, coriander, and pepper in a mill (I always use an old electric coffee grinder). Then combine with the remaining ingredients and let it steep, covered, overnight. Stir frequently, as the mixture will be very liquid at first. The next day, pour into hot, rinsed twist-off jars and let it mature for about two weeks before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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